Sonic Blaster
| Drink Master
Cooking receipe to make Sonic Blaster under category Drink Master. You may find some video clips related to this receipe below. 1/2 oz Vodka 1/2 oz Light Rum 1/2 oz Banana Liqueur 1 oz Pineapple Juice 1 oz Orange Juice 1 oz
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rhubarb fool
| General Recipes
Cooking receipe to make rhubarb fool under category General Recipes. You may find some video clips related to this receipe below.rhubarb fool450g rhubarbthe finely grated zest of a medium sized orange50g light brown sugar150ml double or whipping creamCut the rhubarb stalks into short lengths no long
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Cuban Cocktail No. 2
| Drink Master
Cooking receipe to make Cuban Cocktail No. 2 under category Drink Master. You may find some video clips related to this receipe below. Juice of 1/2 Lime or 1/4 Lemon 1/2 oz Apricot-flavored Brandy 1 1/2 oz Brandy 1 tsp Light RumShake with ice and strain into
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stuffed mushrooms
| General Recipes
Cooking receipe to make stuffed mushrooms under category General Recipes. You may find some video clips related to this receipe below.stuffed mushroomsFunghi Ripieniitalian12 large cupshaped mushrooms56 tablespoons olive oil1 large onion chopped1 clove garlic crushed40g breadcrumbs50g cooked ham or
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Type: Caramel Baked Apples Free Cooking Recipe – Dessert
Wow!
Ingredients / Directions
1 cup(s) plus 2 tablespoons granulated sugar
1/2 cup(s) water
2 cup(s)s heavy (40%) cream
8 (6- to 8-ounce) baking apples
such as Cortland or Empire Stir together sugar and water in a deep
heavy-bottomed 2- to 3-quart pot. Set over high heat; let cook at a rapid boil for 8 to 10 minutes
without stirring or shaking. When syrup starts to caramelize
swirl the pan to spread the color. the moment it reaches a dark caramel shade
remove the pan from the heat. Using oven mitts or a towel to protect your hands
pour in cream
stirring constantly with a long wire whisk as the caramel bubbles up. When the cream is incorporated and the bubbling has subsided
reheat the sauce just to a boil
still whisking. Remove from heat; let cool.
Preheat oven to 350 degrees F.
Peel and core apples. Slice just enough from the top and bottom of each apple so that it can balance on either side. Arrange the trimmed apples in a roasting pan
deep baking dish or casserole large enough to allow about 1 inch of space between them. the sides of the pan should be higher than the fruit. Pour the sauce over the apples; seal the dish with foil or a tight-fitting ovenproof cover.
Bake for 20 minutes; then remove from oven and uncover dish. Using tongs or two large spoons
gently turn each apple upside-down. Cover; bake 20 minutes more. Turn apples over a second time
cover and bake 10 minutes. Test for doneness by pressing the sides of the apples and piercing with the point of a paring knife. the apples should be tender all the way through
but not mushy. If necessary
bake for a few more minutes.
When apples are done
use a slotted spoon to stand each apple upright in a warm serving bowl. Strain the apple-caramel sauce into a saucepan; simmer over medium heat until juices evaporate and sauce returns to its original consistency. Pour or spoon an equal amount of sauce over each apple; serve immediately.
Yield: 8 servings.
